Drinking Chocolate 3 x 250g

Drinking Chocolate 3 x 250g

Regular price £14.85 On Sale

Description

Our Cacao Powder comes from the rare breed of Criollo cacao beans and Forastero Beans. It’s exactly the same as our Cacao, making this natural cacao powder an ideal way to get your chocolate fix! Use it in desserts, drinks and even savoury dishes.

  • Suitable for all diets including vegan, gluten free, dairy free and Paleo
  • Use to create your own chocolate, indulgent hot chocolate drinks and delicious cakes
  • Non GM and No Additives
  • 100% Organic Cacao Powder

Our Cacao Powder is naturally high in:

  • Fibre
  • Protein - contributes to normal cognitive function
  • Potassium - contributes to normal muscle function
  • Phosphorous - contributes to the maintenance of normal bones
  • Magnesium - contributes to a reduction of tiredness and fatigue
  • Iron - contributes to normal cognitive function
  • Zinc - contributes to normal fertility and reproduction
  • Copper - contributes to the normal function of the immune system
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More Info

How to use

We use it in everything from a delicious hot chocolate, to a chocolate orange torte and even a chocolate chilli con carne.

What do I Taste Like?
Lucy Bee Cacao has a richer, fuller, more traditional taste than those with added sugar. 

It is a natural cacao, rather than a processed dutch-style powder.Dutch processing is where the cacao is treated with alkali and gives a milder taste than natural cacao. It also impacts the antioxidant properties of cacao, reducing the average total of flavanol content, compared to natural cacao.

Where am I From?

Lucy Bee Cacao is brought to you by a mainly female team of single mothers from the beautiful, mountainous ‘cacao belt’ in the Dominican Republic.  

Why Fair Trade?

Our Fair Trade contributions go towards a Copay fund set up by our producer. This will be used to help educate workers’ children and teach them English, to improve their future prospects. 

Packaging

Our aim is to use totally eco-friendly packaging. We’ve moved away from our old-style tubs for this product and in addition to our own beliefs, we’ve listened to our customers to reduce waste in all areas possible.

Something that we have to consider when packaging our products is the durability of packaging and whether it is ‘fit for purpose’. By this we mean that the products have to reach you in one piece, be kept fresh for you to enjoy and that we use materials which are suitable for the product itself.

Whilst our old-style tubs are recyclable, we realised that these are not as eco-friendly as we would like them to be and so we’ve been busy repackaging our range of powders to use FSC cartons instead.

FSC (Forest Stewardship Council) improves how the world’s forests are managed so all of our new cartons carry the FSC logo. The FSC card carton is recyclable, compostable and biodegradable.

To ensure the powders are kept fresh and uncontaminated, they are packaged in an inner bag which is recyclable, and then placed into the carton.

We have to get the cartons from the packers to our warehouse or to stores. To do this, we use sturdy cardboard boxes which double up as a shelf-ready tray for use in stores. This replaces our old card trays and plastic shrink-wrap. In this way, we’re reducing waste and plastic.

FAQs

1. What is the difference between cacao and cocoa powder? 

In theory, the words ‘cacao’ and ‘cocoa’ should mean the same thing. In practice, though, ‘cacao’ tends to refer to the purest form of cacao/cocoa and ‘cocoa’ is generally used to mean those chocolate powders which have had sugar and possible fillers added. Our blog explains in more detail:  

2. Where do cocoa beans come from?

The cocoa beans used for Lucy Bee Cacao Powder/Drinking Chocolate are from the Dominican Republic.

3. What is cacao powder made of? 

Our Cacao Powder/Drinking Chocolate is made from a blend of the rare Criollo cacao bean and the forestero cacao bean. These are handpicked; fermented (a natural process, during which time they are turned regularly, to ensure each bean ferments at the same rate and the end flavour is uniform); spread onto wooden tables to dry; roasted (at temperatures below 45C); cooled, milled (turning the beans into a thick liquid called cacao liquor; pressed (to separate the cacao butter from the ‘cake’; the ‘cake’ is now dried and milled to a flour consistency, then sieved, ready to package as 100% Cacao Powder. 

4. Is cacao powder good for your skin? 

Lucy Bee Cacao Powder/Drinking Chocolate contains antioxidants and is naturally high in fibre, iron, magnesium, phosphorous, potassium and protein and is a good source of calcium. The skin can benefit from the properties of these.

5. Is cacao powder vegan? 

Lucy Bee Drinking Chocolate is vegan certified.

6. How to make chocolate from cacao? 

We have a selection of recipes to make chocolate, using our Cacao Powder/Drinking Chocolate which can be found here:

7. What are cacao nibs? 

Cacao nibs are dried and fermented bits of cacao beans, with a deep chocolate flavour. 

8. How much caffeine is there in cacao powder? 

Our Cacao/Drinking Chocolate contains 52.7mg caffeine per 15g. As a guide, coffee beans generally contain 125.9mg caffeine per 15g.

  1. Is your Drinking Chocolate raw?

The debate around ’raw cacao’ is an interesting one and somewhat confusing too!

There are a couple of points to consider. When talking about a ‘raw’ product, it is generally accepted that during the ‘processing’ of that product, the temperature does not go above 45C.

In the making of our cacao powder/drinking chocolate, the beans are fermented. Whilst the temperature should not go above 45C, because this is a natural process we are unable to guarantee that at no point during this, does the temperature go above 45C.

 Secondly, some would say that for cacao to be considered truly raw, it shouldn't be roasted either, yet, our producer advices that the beans need to be roasted otherwise they are too bitter. The beans used for our cacao / drinking chocolate are roasted with a maximum temperature of 45C. 

In light of these points mentioned and to avoid any confusion, we do not use the term ‘raw’ for our product.

10. Are the cacao beans fermented?

The cacao beans used to make our Drinking Chocolate are fermented for 48 hours in red cedar boxes, during which time they are regularly turned. This is to ensure each bean ferments at the same rate and the end flavor is uniform.

Our producer advises that to get a rich and palatable chocolate taste, all good quality cacao beans are fermented. With this natural process, temperatures cannot be completely guaranteed which is why we choose not to use the term 'raw' when talking about our Drinking Chocolate.. The whole questions of 'raw cacao' is a very grey area and we prefer to be open and honest with customers.

11. Do you check for heavy metals in your Drinking Chocolate?

We routinely check and the most recent results show the following:

Lead            0.133 mg/kg

Mercury       0.004 mg/kg

Arsenic        0.028 mg/kg

Cadmium     0.469 mg/kg

Our Drinking Chocolate sits within EU guidelines for acceptable amounts for these. It’s worth noting that 16.2g of canned tuna has the same cadmium level as 5g of cacao powder (that's according to these test result figures above).

That said, we’re always keen to provide the absolute best that we can and so are in talks with our producer to confirm that all possible measures are being met to make sure that this remains the case.

Our Drinking Chocolate is from the Dominican Republic and is organically grown in virgin agroforests – which means that fertilisers which can impact and increase cadmium levels in products, have not been used. The Dominican Republic is volcanic which means that cadmium will naturally be found within the soils. 

However, it appears that the cocoa beans from the Dominican Republic have cadmium levels lower than the EU regulation. Cadmium levels have been found to be an issue within places in South America. 

The EU have set a tolerable weekly intake limit for cadmium of 2.5 mcg/kg body weight (mcg= micrograms).

This is 0.0025 mg/kg body weight, which if you weighed 60kg you would be allowed 0.15 mg of cadmium – so you’d be allowed 319.49g of cacao a week safely (assuming that was your only source of cadmium). 

This is the calculation for cadmium:

2.5mcg = 0.0025mg

0.0025 x 60 = 0.15 mg cadmium per week

0.469 divided by 0.15 = 3.13 (3.12666667)

1000g (=1kg) divided by 3.13 = 319.49g (319.488818).

 

So, 0.469mg/ Kg of cadmium in cacao 

5g of cacao (serving size) has 0.002345 mg of cadmium

Calculation: 

1000 divided by 5 = 200

0.469 divided by 200 = 0.002345mg 

Other sources of cadmium can include, celeriac, horse meat, some fish, rice, seaweed, mushrooms, cephalopods, offal, and even infant and follow up formula.

It’s important to remember that as with everything, it should be used within moderation.

Nutritional Information 

Ingredients

100% Organic Cacao Powder

Typical Values Per 100g

Energy kj 1603
Kcal 386
Fat 17.5g
of which saturates 10.4g
Carbohydrate 15.6g
of which sugars 0.7g
Fibre 28.7g
Protein 27.1g
Salt 0.05g
Potassium 1850mg
Phosphorous 700mg
Magnesium 550mg
Calcium 174mg
Iron 8.2mg
Zinc 7.36mg
Copper 4.3mg
Contains naturally occurring sugars

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